Pandemic or no pandemic, it’s always a good idea to have a backlog of canned goods in stock at home.
Most canned goods generally lack an expiration date. This is, in large part, due to the fact that they are shelf-stable. This is what has made canned goods so commonplace globally over the years – the process is incredibly good at killing microorganisms and deactivating enzymes.
These are the primary culprits of food spoilage, alongside oxidization, and exposure to heat and moisture. Instead, canned goods generally have two secondary dates printed on the can – a “best by” date, and a “use by” date.
The USDA requires “use by” dates on things like infant formula to ensure that “consumption by this date ensures the formula contains not less than the quantity of each nutrient as described on the label” and “formula must maintain an acceptable quality to pass through an ordinary bottle nipple.”
The USDA warns buyers to avoid buying or using canned formula past its “use by” date.
The difference between the two dates is that a “best by” date indicates when a product will have the best flavor or quality, rather than it being a purchase or safety date. On the other hand, the “use by” date is the last day it’s recommended to use while at peak quality – again, not a safety date unless used on canned formula.
USDA food safety expert Meredith Carothers told KGW8 that most canned foods – barring infant formula – are safe to eat indefinitely. This is due to their airtight, vacuum-sealed containers and heat processing. This pressurized process essentially kills the majority of harmful food-based bacteria – though storage is an important part of this equation.
It’s vital, says Carothers, to store canned food in cool, dry places and keep them out of temperatures below freezing or above 85 degrees Fahrenheit. Assuming the can is undamaged – no rusts, dents, or swelling – the USDA says it’s safe to use canned food for years past the “use by” date.
And this storage system is vital to preventing a number of nasty toxins, one of which is botulism. Botulism is an incredibly rare toxin or poison produced by the bacteria Clostridium botulinum (C. Botulinum) that is a “very serious danger in canned goods,” according to the USDA.
Botulism is most common in oxygen-bare environments, making canned, low-acid veggies like green beans, corn, beets, and peas high-risk vectors for botulism when stored improperly.
“To avoid botulism, carefully examine any canned food that looks suspicious. The risk is greater if containers have been canned at home without following safe canning procedures,” the USDA says on its website. “Never use food from containers showing possible botulism warnings – leaking, bulging, or badly dented cans; cracked jars or jars with loose or bulging lids; canned food with a foul odor; milky liquids surrounding the vegetables that should be clear; or any container that spurts liquid when you open it. Don’t even taste the food!”
By: Ethan Hauck
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